Flambéed bananas are no longer reserved only for restaurants with Asian specialties. While the meal there loses a little charm because of that, we are richer for one "homemade" dessert. An additional plus is the visual effect provided by flambéing.
- Put butter, sugar and cinnamon in a pan. Heat with stirring until the sugar gets a dark brown color.
- Drizzle with water and cook over low heat, stirring, until you get the sauce of the desired density.
- Cut peeled bananas lengthwise, put them in the prepared sauce and boil everything briefly.
- Pour rum into the pan and set on fire. When the flame goes out, the bananas are prepared.
Place two halves of the banana on a serving plate, pour over the sauce and serve with a scoop of ice cream.
Be sure to serve this dessert warm.